01-10-2007, 05:14 AM
[font "verdana, arial, helvetica"][size 2]6 med calamari tubes, cleaned and tentacles attached or 8 medium calamari tubes, cleaned (no tentacles)
4 slc stale bread, processed into breadcrumbs
1/2 bn Italian parsley, chopped
1 tsp grated lemon rind
1 pch dill
2 x tomatoes, skinned and chopped
1 tsp salt
up to 1 cup olive oil
1 pch pepper
Cut the calamari tubes into flat pieces then 'score' the inner side of the pieces with shallow knife cuts, to create a 'checkerboard' effect.
In a bowl, mix together the breadcrumbs, chopped parsley, lemon rind, dill, skinned and chopped tomatoes and salt and pepper to taste.
Place the calamari pieces and tentacles in an oven tray. Sprinkle with the breadcrumb mixture then drizzle with about 150ml. olive oil.
Bake at 200 c. for 15 minutes then serve on a bed of rocket leaves or radicchio, spooning over any extra juices from the pan.[/size][/font]
4 slc stale bread, processed into breadcrumbs
1/2 bn Italian parsley, chopped
1 tsp grated lemon rind
1 pch dill
2 x tomatoes, skinned and chopped
1 tsp salt
up to 1 cup olive oil
1 pch pepper
Cut the calamari tubes into flat pieces then 'score' the inner side of the pieces with shallow knife cuts, to create a 'checkerboard' effect.
In a bowl, mix together the breadcrumbs, chopped parsley, lemon rind, dill, skinned and chopped tomatoes and salt and pepper to taste.
Place the calamari pieces and tentacles in an oven tray. Sprinkle with the breadcrumb mixture then drizzle with about 150ml. olive oil.
Bake at 200 c. for 15 minutes then serve on a bed of rocket leaves or radicchio, spooning over any extra juices from the pan.[/size][/font]